“Texan” Jambalaya

It is hot outside. And for the Armstrongs, it is hot inside. This morning we woke up to see that our house temperature is 88 degrees. This is not a good thing. AC is broken. But, thankfully, we live in a land where you can call the AC guy and he will come and repair what has been broken. Hooray!

When it’s hot outside, sometimes your best friend is the crock pot. Don’t get me wrong, I obviously love cooking, but it can be a delight to just throw a bunch of ingredients in a pot in the morning, and in the evening, open the door of your house to be greeted by the a meal ready to be eaten.

One of my best friends is from Louisiana, which is the only reason why I call this recipe Texan Jambalaya. I’ve made some changes to the typical recipe that I hope will still be true to Louisiana taste buds, but if not, I’ve covered my tracks. Either way, this simple meal tastes really, really good and makes enough to feed a crowd or to send as your husband’s lunch for a few days.

Throw in the crock pot: (adapted from Crock Pot Shrimp Jambalaya recipe)

4 beer brat links, bite size pieces*

1 large carrot, diced

1 large potato, diced into bite size pieces

1 green bell pepper, diced

1/2 of one onion, diced

1 14 oz can of diced tomatoes

1 small can of tomato paste

4 garlic cloves, minced

1 cup of chicken broth

2 tablespoons of white wine vinegar

1 tablespoon garlic powder

1 tablespoon crushed red pepper

1 teaspoon dried oregano

1 teaspoon dried basil

1 tablespoon dried parsley

1 teaspoon black pepper

salt, to taste

–1 pound of cleaned and shelled shrimp added in the last five minutes

–4 cups cooked rice for serving

Literally just pile all of these ingredients into the crock pot. Turn to medium and let cook for 8 hours. I was home for lunch and gave mine a couple stirs around hour 4 to combine the ingredients. In the last 3-5 minutes add 1 pound of cleaned shrimp. Shrimp are done when they are bright orange. Cook rice on the stove according to directions and serve Jambalaya over the rice.

We ate this with some bread and butter. Yum.

*Note: you can use any kind of sausage or brat in this recipe BUT the beer brats taste in.cred.ible. I guess since they cook for such a slow, long time, the flavor is even more pronounced.

The great thing about this meal is that it’s very simple and very inexpensive AND will last for a while or can be serve to about 6 people (depending on how hungry they are/how much they eat).

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3 Comments on ““Texan” Jambalaya”

  1. kate says:

    looks good jill! Our AC was broken last tuesday/wednesday…heat stroke 2011.

  2. mlj says:

    this looks delicious to this louisiana girl! πŸ™‚


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